After doing some research and weighing my options I decided to take the easy route this year and bought a spiral cut pre-cooked ham. Where a wrench comes into the plan is we are eating at my grandmothers home on Sunday and I am leaving Sat morning to head that way. I am planning on putting a good rub on the ham and smoking it either thursday or friday night for 4 hours around 225 F. I will then let it cool and cover in foil, it will be reheated on sunday for Easter noon meal.

Do I need to worry about it getting dried out with it going to be reheated/cooked twice? I really wish I could just smoke/heat and bring to the meal but it just will not work. Anything you guys would propose I do differently temp/time? I understand all I will really be doing is imparting smoke flavor and some from the glaze/rub.